720 classic recipes

Cranberry cream salad, a retro molded gelatin salad with cherry gelatin, whole berry cranberry sauce, celery crunch, pecans, and a creamy sour cream finish. Thanksgiving side classic.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Santa Claus cookies are soft drop cookies with bright lemon zest, baked then frosted and decorated into jolly Santa faces. A Christmas cookie tray classic for kids.

Fun gwau: Cantonese steamed dumplings stuffed with pork, shrimp, shiitake mushrooms, bamboo shoots, and water chestnuts, all wrapped in translucent wheat-starch wrappers. A dim sum classic.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.